Wednesday, August 20, 2014

Malu Kirata

There is Kiri Hodi and there is also Malu Kirata, or Sri Lankan fish coconut stew. Furthermore, when we speak about Sri Lankan food on the whole, how can not include coconut milk mostly (Sri Lankan Carrot Salad) for whichever dish for the matter (Sodhi)? You bet. Of course, we Asians pretty much love the concept of coconut milk tipping into our cooking as well. In fact, why go so far. Even for our Malaysian savory dishes (Salted Fish Pineapple Coconut Stew & Shrimp Coconut Milk) and even for our desserts (Pumpkin Sago Dessert) and I think fish is a diet for maybe everyone around the world regardless whether we are surrounded by sea or not. Over in Malaysia too (Malaysian Fish Sambal) and in my house particularly, we are fish dependent at least twice or once a week and who can be a better Malaysian to speak about fish except Nava K. Various types of fish dishes from near and far beyond has already been my cooking skills (Nadan Meen Curry, Malabar Fish Curry, Meen Puttu & Thai Fish Noodle Soup) and I don't think there will be a full-stop to fish for as long as forever (Burmese Fish Biryani, Mauritian Fish Curry, Vietnamese Fish Soup & Bengali Fish Curry). This Malu Kirata was the latest trended in my kitchen. Perhaps not really the authentic kinda, but trust me, without compromising on Sri Lankan food fab. Masala fried fish tipped into a creamy and tangy coconut milk stew.

Ingredients
For the fish
2 medium size tenggiri/Indian mackerel - cut into bite sizes
1 tsp cornflour
1 tsp riceflour
1/2 tsp turmeric powder
1 tsp plain curry powder
Salt to taste
Oil for frying
**Except for oil, marinate fish the rest of the ingredients for at least one hour.

For the coconut milk gravy
1 cup thick coconut milk
1 tomato - slice
1 medium size red onion - slice
1 red chilli - slice
1/2 inch ginger - slice
1 tsp fenugreek/halba seeds
1/tbsp turmeric powder - remove the skin and crush
Lime juice - per taste
2 stalks spring onion - slice
Salt to taste
Method
Heat oil and when heated, fry fish in batches.
Remove and keep aside.
Simmer 2 cups of water with turmeric in a pot. 
When heated through, scoop out the turmeric which is not needed anymore.
Then add tomato, onion, ginger, chilli and fenugreek seeds.
Simmer, pour in coconut milk, add fried fish and salt. 
Gently stir and just after 2-3 minutes, remove from heat.
Combine in spring onion and lime juice. 

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